Story Photo: Dryers Pasta
It would seem that pasta for a long time and firmly entered our menu, and Italy worship the goal of pasta, but Even in 1957, many people outside the Apennine had no idea how the paste was made . This was used by the reporter Richard Dimbleby, and on April 1, in the release of the Panorama program on the Air Force channel, it was shown as a farm family collects spaghetti from "pasta trees" and dries them in the sun. And he believed!
Meanwhile, here actually has its secrets.
At first, Motherland pasta – not Italy at all , and China. Back in the V century BC. NS. Here the flour was mixed with water, cut the dough into small pieces and dried in the sun. It is known that in the XIII century, Marko Polo brought something like TagliaThell to Venice to Venice – a variety of noodles, which is now served with bolognese sauce.
Factories hired employees – most often it was boys – so that those went with the Macaronov, speeding up the drying process
By that time, on the motherland of the traveler, the paste was prepared otherwise. She was kneaded on eggs and flour from soft wheat varieties, after which they baked like Lazagne. Rich Italians ate her with spices, in almond milk and sugar. The poor was satisfied with the addition of garlic, other vegetables or cheese.
In the same XIII century in Naples began to prepare a dry paste – from water and flour wheat solid varieties. Why there? It turned out that the neighborhood of the city is perfectly suitable for growing grain, and the local climate – for the drying of pasta. Around Naples began to grow factory for the production of spaghetti and penne, known now as "tubes-feathers".
How to prepare paste? The process was time-consuming. After collecting wheat, workers mixed water and flour. The dough was placed in a special cylinder, and with the help of the system of the levers from it, the noodles strands were left. But such pasta was required to eat immediately, otherwise they threatened to stick together, and the question arose about how to dry them. Devices for this no longer invented, and had to rely on an ancient way.
Pasta stretched on sticks, which were exhibited on the street, and the wind and the sun did their job. Sometimes factories hired employees – most often it was boys – so that those went with the Macaronians, speeding up the drying process. And to scare away animals and those who want to eat on free, they were whipped with them. So the main danger represented bad weather.
The invention of the drying devices in the XVI century has significantly reduced the paste, as it allowed to reduce the number of jobs and do not depend on rain. At about the same time, the ingredient was brought to Italy in Italy, perfectly combined, probably with any pasta dish – tomatoes. True, people still feared them for a long time. The first recipe paste with tomatoes was registered in 1839.
Now In Italy, according to various sources, there are from 300 to 600 species of pasta . For example, Capellini is thin spaghetti, which, as a rule, is served with tomato sauce or pesto. Bukatini – Thick spaghetti with a hole in the center, they should try with oil sauces, meat, vegetables, cheese, eggs, anchovies or sardines. Campanelle has a row with cones or bells and served with thick sauce or in casserole.
by the way, the paste does not at all lead to obesity . Moreover, Canadian scientists have proven to have proven that three servings of wheat solid varieties per week help to lose weight. To do this, they must be combined with products that have a low glycemic index. And these are primarily parsley, dill, green salad, celery, solid cheeses, shrimps, crayfish, oysters, mussels. But the big result is still not worth counting. In this way, for three months it will be possible to reset only 500 g.